Butternut squash stars in healthy, festive side dish
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By Elaine Magee
By Elaine Magee
Q. I was looking for a new way to cook butternut squash. Do you have a recipe that is heart healthy that I can serve during the holidays?
A. I know it seems trite to add some cranberries and call it "festive," but this recipe works. This dish combines roasted butternut squash and red onion with a drizzle of olive oil and just a smidgen of sweet and sour dressing (made with maple syrup and sherry wine vinegar). I hope it serves your holiday side dish needs.
ROASTED BUTTERNUT SQUASH & CRANBERRY SALAD
Preheat oven to 450 degrees. Line a jellyroll pan with foil. In large bowl, combine squash and red onions with 1 1/2 tablespoons olive oil and spread cubes in 1 layer on prepared pan. Sprinkle with salt and pepper and roast in oven for 20 minutes. Gently stir squash mixture and bake about 15 minutes more (or until the largest chunks of squash are tender).
Add squash mixture to serving bowl and sprinkle cranberries over the top. In small bowl combine maple syrup, wine vinegar and thyme and drizzle over the squash mixture in serving bowl. Toss. Serve warm or chilled.
Makes 6 servings.
Per serving: 99 calories, 1.3 g protein, 18 g carbohydrate, 3.6 g fat, .5 g saturated fat, 2.8 g monounsaturated fat, .3 g polyunsaturated fat, 0 mg cholesterol, 4 g fiber, 384 mg sodium. Calories from fat: 33 percent. Weight Watchers points = 1
Elaine Magee is a registered dietitian and author of "Food Synergy." Learn more at www.recipedoctor.com.